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Ingredients
Serves: 40

12 cooking apples - peeled, cored and finely chopped

1 red pepper, chopped

1 onion, chopped

2 to 4 fresh red chillies, finely chopped

2 tablespoons grated fresh root ginger

2 teaspoons minced garlic

300ml cider vinegar

200g dark brown soft sugar

100g caster sugar

1/2 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

MethodPrep:20min › Cook:1hr › Ready in:1hr20min

Combine all ingredients in a saucepan. Bring to the boil, reduce heat, and cover. Simmer 1 hour, stirring frequently, until the apples are tender and chutney is thickened. Mix in some water if necessary to keep the ingredients moist. Ladle hot chutney into sterilised jars and seal, or allow to cool and store in the refrigerator until ready to serve.

I cooked a doubled recipe which made 10 x 400g jars. Added it to eggs on toast for breakfast this morning which was lovely. I followed the recipe exactly and didn't need to add water. The result is mild to medium Indian notes, and deliciously sweet, but with a kick!
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16 Aug 2014